As summer approaches, it's time for most of us to put away the winter clothes and break out the swimming and BBQ gear. For many, BBQ is a way to take the heat and mess of cooking outdoors. For others, BBQ is an art form and is taken very seriously. Originally a simple way to turn inexpensive, tough cuts of meat into tender, delicious meals, this style of cooking has become increasingly complex, sophisticated, and competitive.
The warmth and sunshine of late spring and summer herald the beginning of BBQ contests all over the country. There will be competitions at small town festivals and large contests that can take over several city blocks. These contests are even hitting the airwaves as teams of top chefs and outside cooking experts compete for titles and cash rewards. Kansas City boasts the biggest BBQ contest in the world - the two-day American Royal Barbecue event. It is held at the end of September and closes out the season for competitors around the country.
The Kansas City contest has become so big that it now takes over 20 acres of land. More than 500 teams will compete for the titles of best meat, best sauce, best side dish and, of course, best dessert. Winners take home bragging rights, trophies, and some large cash prizes.
Most local competitions primarily feature local cooks and restaurant chefs. These competitions allow them an opportunity to showcase local flavors and styles. Many allow backyard cooking enthusiasts to participate as well.
Because the cuisine found at these competitions is dominated by local styles and flavors, a tour of contests could prove to be a culinary delight for those with an adventurous palate. The cuts of meat, vegetables, side dishes, and the ingredients in sauces tend to be regionalized. For example, Texas-style BBQ often includes brisket, sausage, and ribs, and the sauce is spicy and tangy. New Orleans, on the other hand, uses lots of spicy Cajun seasoning, and often includes more fish than red meats. On the west coast, from California to Washington, look for leaner cuts of meat, more veggies, and more herb rubs than sauces. Regardless of how food is prepared and the herbs and sauces used, BBQ cooking has a huge fan base. Most people will agree that food just tastes better cooked over an open fire than in an oven.
As outdoor BBQ accessories get more sophisticated, the types of foods highlighted at competitions are following suit. Chefs on cooking shows are becoming household names as they rub elbows with locals.
BBQ is about as American as apple pie. It shows the diversity, flavor, and creativity of the people of this nation. It allows for healthy, friendly competition and a chance to display local pride. It brings families and towns together for good food and fellowship, and it's an opportunity to slow down, get away from the computers, and spend some time outdoors.
Author Resource:-
Stephen Daniels is an acclaimed SEO 2.0 researcher of best practices, products, and services for a wide variety of industries. For award-winning BBQ accessories, grilling tools and sauces, he recommends the Rib-O-Lator, a rotisserie attachment for the grill with a versatile four-tray design. Easy to install and use, it gives you a competitive edge in your neighborhood BBQ contest.
![[Valid RSS feed]](http://www.articlesbacklink.com/images/icon_Rss.png "XML Feed For RSS"){kind=icon}
Category Rss Feed
Print This Article
Add To Favorites
